Thanksgiving Twice Baked Delicata Squash

5 from 2 reviews


  • 6 delicata squash*
  • 1 tablespoon ghee
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh sage + some sage leaves for garnishing
  • hefty pinch of himalayan sea salt
  • hefty pinch of black pepper
  • 1 egg
  • 2 ounces goat cheese**, crumbled


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Cut each delicata squash in half lengthwise and place cut side down on the baking sheet (you do not need to remove the seeds yet, it’s easier to do after it’s cooked). Cook delicata squash until tender, about 25-30 minutes.
  2. Increase oven temperature to 425 degrees F.
  3. Use a spoon to scoop out the excess seeds and discard. Then carefully scoop the squash from the skin, leaving about 1/4 inch of the squash intact which will help when baking the second time around (you will discard one of the squashes at this point). Place delicata squash in a high speed blender.
  4. Place a small saute pan over medium heat and add ghee along with the thyme, rosemary and sage. Cook for about 3 minutes to release the fragrance. Place mixture in the blender with squash, salt, black pepper, egg and 1 ounce goat cheese and blend until smooth. Pour mixture evenly into the 10 remaining delicata squash halves, top with the extra goat cheese crumbles and with an extra sage leaf on top.
  5. Place back in oven to cook for about 15 minutes, until completely cooked through.
  6. Serve immediately!


*you want 1/2 a delicata per person and you will be getting rid of 1 delicata to help overfill each squash – so keep that in mind depending on the size group that you are feeding
**if you cannot have dairy, you can just leave this out. it is still delicious without the dairy

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